Oven Bake Cream Cheese French Toast

 One 16-ounce loaf unsliced Italian bread,
cubed with crusts on
One 8-ounce package cream cheese, cubed
8 eggs
2-1/2 cups milk,
light cream, or half & half
6 Tablespoons melted butter
1/4 cup maple syrup
1 tsp vanilla
Cinnamon

Grease a 13 x 9-inch baking dish. Place 1/2 the bread cubes on the bottom, then the cubed cream cheese, and then the remaining bread cubes. Beat together eggs, milk, melted butter, vanilla, and syrup (we use a blender). Pour egg mixture over bread. Press bread down so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2 to 24 hours (we freeze and thaw overnight in the
refrigerator).

Bake at 325 degrees for 35 to 40 minutes (it will stay warm in the oven for a few hours).
Serve with warm maple syrup.

Maple Bars

1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons  granulated Sugar
2 teaspoons salt

1/4 cup lukewarm water

2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar

1/4 cup milk

1 1/2 cups powdered sugar

2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising,  preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

 

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Blueberry Breakfast Cake with a hint of lemon

I found this recipe here. I made a few mistakes and changes from their recipe but it came out perfect for us!

½ cup unsalted butter, room temperature
zest from 1 large lemon
3/4 c
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1 cup buttermilk (I juiced the lemon first and then filled it to the cup mark.

Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Place in greased 9x9 pan and bake for 45 minutes.

Slow Cooker Apple Cinnamon Oatmeal

We love this recipe!So easy for busy mornings. You can not allow it to overcook! 7 hours and then unplug or turn off the slow cooker. I found the recipe from The Yummy Life. You also have to use steel cut oats. Don't try this with rolled oats or it will be a mushy mess.

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt 

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Stir, cover, and cook on low for 7 hours.  We love to eat it drizzled with maple syrup.

Baked Oatmeal

Holy Cow! This is SO good. Ive made a few changes but the recipe came from Inspired tastes. It is perfect for a nice breakfast and yet not nearly as fattening as Cinnamon Rolls. Plus its super easy to make and you can get ready while it bakes. Its going to be a staple for Sunday mornings around our house.

2 cups old fashioned rolled oats
1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnut pieces, chopped
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, nuts, and chocolate chips. Melt the butter in a large glass measuring bowl. Add milk, egg, and vanilla and whisk together.

Add the oat mixture to prepared baking dish. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.

I didnt do this step but it sounds yummy:
For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

Waffles

This recipe is from All recipes. It caught my eye because the batter can be saved and used the next day. Super yummy!

2 eggs
1 3/4 c milk
1/2 c oil
2 c flour
1 Tbsp white sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Preheat waffle iron. Mix ingredients in a mixer starting with the eggs and let them beat for a minute before you add the other ingredients. Ladle into your waffle iron.

Buttermilk Coffee Cake

Being on bedrest doesn't give me much time in the kitchen but yesterday morning it was like 64 degrees in our house and I wanted something warm for breakfast. I pulled out my Better Homes cookbook and whipped this coffee cake up and was really happy with the way it turned out.

1 1/4 c flour
3/4 c packed brown sugar
1/4 tsp salt
1/3 c butter
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
dash nutmeg
2/3 c buttermilk (or 2/3 cup milk with a dash of lemon juice or vinegar)
1 egg
1/4 c pecans

Add flour, sugar, salt to mixer and mix. If you are like me and forget to have room temp butter I put my butter In the microwave for 10 seconds and it was somewhat soft but still had its form. I let me kitchen aid cut the butter in for me, instead of doing it by hand. Add the butter and let it mix for a few minutes until it resembles coarse crumbles. Scoop out 1/4 of this mixture for the top and set aside. Add remaining ingredients, except nuts, and mix well.

Scoop into a square baking dish that has been greased. Add 1/4 c chopped pecans to the reserved topping and sprinkle over the cake. Bake at 350 for 30-35 minutes.

Breakfast Pumpkin Muffins

This is just barely healthy enough to be called breakfast. If you are looking for a good sweet Pumpkin Bread look under Sweet Breads for a better recipe. Many thanks to my friend Jody for this recipe! This makes a lot so I freeze them 2 to a bag and then we can grab then when we are in a rush in the morning.

4 eggs
1 1/2 c sugar
1 (16 oz) can pumpkin
3/4 c oil
3/4 c applesauce
2 c flour
1 c wheat flour
1/2 c oatmeal
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c chocolate chips (optional)

Beet eggs, sugar, pumpkin, oil, and applesauce until smooth. Add dry ingredients with mixer going and then fold in chocolate chips. I have heard with pumpkin muffins not to use liners so I sprayed my muffin tins and this made 24 muffins. Bake at 400 for 16 minutes.

Ready-Bake Bran muffins

Wholesome and delicious, Make the batter ahead of time and only use enough batter each morning for the number of freshly baked muffins you want. Batter keeps in the refrigerator for up to 2 weeks. From our Grandma Henderson.

3 c whole bran cereal
½ c oil
1 c boiling water
2 ½ tsp baking soda
2 eggs, lightly beaten
½ tsp salt
2 c buttermilk
1 c sugar
1 c raising, currants, chopped pitted dates, or prunes
½ c chopped nuts 2 ½ c flour ( or use ½ wheat flour, or if you are using all wheat flour use 4 Tbsp less)

In a large bowl mix bran cereal with water until evenly moistened. Set aside until cool. Add eggs, buttermilk, oil, raisins, nuts and mix well. In another bowl stir together soda, salt, sugar, and flour until blended; then stir into bran mixture. To bake, spoon batter into greased muffin cups filling each about ¾ fill. Bake at 425° for about 20 minutes.

Fluffy Oven

This is from my friend Chenoa. It can easily be cut in half and one in a square baking dish.

6 eggs
1 c flour
1 c milk
1 stick butter

Place stick of butter in 9x13 pan and stick in oven preheating at 350. In a blender, blend eggs, flour, and milk very well. Pour batter over melted butter in pan and bake for 20-25 minutes. Serve with syrup.

Good for You Granola

This recipe came from my sis-in-law Karey. We love to use it on fruit and yogurt for breakfast. She adds sesame seeds to hers but it was to overpowering for my tastes but if you like sesame sees throw some in!

3 c rolled oats
1 c coconut
1 c sliced almonds
½ c toasted wheat germ
1/3 c maple syrup
1/3 c butter, melted

Stir together the rolled oats, the coconut, the sliced almonds, and the toasted wheat germ. Stir in maple syrup and butter. Spread in a 15x10x1 inch baking pan. Bake at 375° for 15 to 20 minutes, stirring once. Can stir in raisins if desired. Cool. Store in an air tight container in a cool, dry place or in the refrigerator. Serve with milk or light cream. Makes about 7 cups.

Pumpkin Pancakes

There were some things I didn tlike about the last pumpkin pancake recipe we had so this recipe has been redone and they are way better and they make enough now for our whole family.

Mix together:
2 egg
4 Tbsp melted butter
3/4 c pumpkin puree
2 1/2 c milk

Mix together in separate bowl:
2 1/2 c flour
1 tsp ground ginger
4 Tbsp sugar
1 tsp salt
4 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Fold into dry ingredients and pour out pancakes.

Blueberry Muffins

We make these ahead of time and double the recipe then freeze two to a bag in the freezer and then my hubby can whip them out in the morning and nuke them for 30 seconds and he has a nice homemade breakfast while Im still in bed! We also make them with mixed berries and leave out the cinnamon and nutmeg.

2 c flour
1 c buttermilk
1 Tbsp baking powder
¾ c sugar
½ tsp salt
½ c oil
½ tsp cinnamon
1 ½ tsp vanilla
dash nutmeg
1 ¾ c frozen blueberries
2 large eggs

Combine dry ingredients in a mixing bowl. Combine all wet ingredients in another bowl. Mix dry and wet together and then fold in blueberries. Place liners in muffin tin (enough for 12). Fill to top of liner and sprinkle sugar on top. Bake at 400° for 15-20 minutes.

Cinnabon Cinnamon Rolls

I got this recipe while I was in college and when John and I got married I made them for him. As a former employee of Cinnabon he can vouch for the fact that the filling and frosting are the real deal but the bread use to come premade. If its not the exact recipe it sure is close!

½ c warm water
2 eggs
2 pkgs yeast
2Tbsp sugar
3 ½ oz instant vanilla pudding
1 tsp salt
½ c melted butter
6 c flour

Mix water yeast, and sugar and let proof for 5 minutes. Mix pudding according to directions and add butter, eggs, salt, sugar, and mix well. Add to yeast mixture and blend, gradually adding flour and knead until smooth. Place in a large greased bowl and let rise for an hour. Punch down and roll out onto a floured surface. Mix filling and spread over the top evenly. Roll up tight and cut into 2-inch intervals. Place on greased cookie sheet and let rise again until doubled (or put in refrigerator and let sit overnight). Bake at 350° for 15-20 minutes or golden brown. Frost.

Filling:
1 c butter
2 c brown sugar
4 tsp cinnamon

Frosting:
8 oz cream cheese
½ c butter
1 Tbsp milk
1 tsp vanilla
2 c powdered sugar

Orange Rolls

I use just about any leftover bread dough I have to make these because we love them for breakfast. Or I will use half the Cinnamon roll recipe to make these so we have half cinnamon and half orange rolls.

Roll out to about ¼ inch thickness. Spread butter generously over dough and cover with sugar mixture (2 cups sugar, zest of an orange). Roll up the dough and slice into rolls about 1 inch thick. Place on greased jellyroll pans. Let rise in warm oven about 2-3 hours. Bake at 350 degrees for 17-18 minutes or until lightly browned.

Frosting:
2 cups powdered sugar
1 tsp vanilla
1/4 tsp salt
1/3 cup butter
1/4 cup orange juice

Crepes

During the summer these are a Saturday Morning tradition with strawberries and whip cream.

1 ½ c flour
2 c milk
1 Tbsp sugar
2 eggs
½ tsp baking powder
½ tsp vanilla
½ tsp salt
2 Tbsp melted butter

Blend in blender and then cook as thin pancakes. Fill and enjoy!

The Best French Toast

I'm not a huge fan of french toast but when my friend Stef gave me this recipe I became an instant fan of french toast! This is really good with the second loaf of the Fabulous French bread.

4 beaten eggs
1 c milk
2 Tbsp sugar
2 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg

In a shallow bowl beat together ingredients. Dip bread into egg mixture and cook on a buttered skillet.

Buttermilk Syrup

After discovering this recipe my family wont eat maple syrup anymore!

2 c sugar
½ c milk
½ c butter
2 tsp light corn syrup
½ tsp baking soda
2 tsp vanilla

Melt butter in a tall saucepan and then add remaining ingredients. Whisk together and heat on med-hi for about 5 minutes, stirring frequently.